Guava Cream Cheese Babka

If you love sweet, tangy, and unusual flavor combinations, this Guava Cream Cheese Babka is a must-try. It blends rich cream cheese with the tropical sweetness of guava paste, all wrapped in a classic braided babka dough for a stunning, delicious loaf.

For more babka ideas try recipes such as Pistachio Babka, Blueberry Browned Butter Babka, S’mores Babka, or Chocolate Brioche Babka.

Why You Will Love This Babka

Guava Cream Cheese Babka offers a perfect mix of texture and flavor: tender, buttery dough wrapped around smooth cream cheese filling and bright strips of guava paste. It’s a crowd-pleaser both for its taste and its dramatic braided appearance.

• Balanced Flavor: Tangy cream cheese complements the sweet, floral notes of guava for a harmonious taste.
• Soft Texture: The enriched dough yields a soft, pillowy crumb that contrasts beautifully with the creamy filling.
• Beautiful Presentation: Braided swirls reveal vibrant guava stripes and an attractive golden crust — ideal for gifting or serving at brunch.

Ingredients

The complete recipe is detailed below. The following list gives the ingredients you’ll need to make two 9″ loaves (or two 8–9″ loaf pans):

For the Dough

• 4 1/4 cups (500 g) all-purpose flour
• 1/3 cup (70 g) granulated sugar
• 2 1/2 tsp instant yeast (about 8 g)
• Dash of salt
• 1 large egg
• 2 large egg yolks
• 3/4 cup (180 ml) whole milk, lukewarm
• 1/2 tsp vanilla extract
• 7 tablespoons (100 g) unsalted butter, softened
• 1 beaten egg, for egg wash

For the Cream Cheese Filling

• 1 1/2 boxes (340 g / 12 oz) cream cheese, softened
• 1/4 cup (50 g) sugar
• 1 tsp vanilla extract
• 1 lb guava paste, sliced thinly into 1/8″ strips — placed on top of the cream cheese filling

Simple Syrup (Optional)

• 1/2 cup water
• 1/2 cup sugar (100 g)

How to Make Guava Cream Cheese Babka

Make the Dough

1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Using the paddle attachment, mix briefly to blend the dry ingredients.
2. Add the egg, egg yolks, and vanilla. Slowly drizzle in the lukewarm milk while mixing until a shaggy mass forms.
3. Switch to the dough hook and mix on low to medium speed for about 3 minutes until the dough comes together into a smooth ball.
4. With the mixer running on low, add the softened butter one piece at a time. Once incorporated, increase to medium-high and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl.
5. Cover the bowl with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1–2 hours, until doubled in size.

Prepare the Filling

1. Using a mixer or by hand, beat the softened cream cheese with the sugar and vanilla until smooth and spreadable.
2. Cut the guava paste into thin strips (about 1/8″ thick). Keep the strips separated so they sit evenly on the filling without overcrowding.

Fill, Shape, and Bake

1. Divide the risen dough into two equal pieces. On a lightly floured surface, roll each piece into a rectangle approximately 12″ wide and twice the length of your loaf pan (for an 8″ pan, aim for about 12×16″).
2. Spread the cream cheese filling over the dough, leaving a 1″ gap down the center and along the edges. Arrange guava strips over the filling, leaving small gaps between strips for even baking.
3. Roll the dough tightly from the long edge away from you into a log. Fold the log in half so the seams meet, then twist the two halves together several times to form a braid or spiral.
4. Gently transfer the twisted loaf into a parchment-lined loaf pan. Repeat with the second piece of dough.
5. Brush the loaves with beaten egg and let them rest and rise for about 1.5–2 hours, until puffy.
6. Preheat the oven to 350°F (180°C). Bake the babkas for 45–50 minutes, or until the internal temperature reaches 180°F and the tops are deep golden brown.
7. Remove from the oven and, if desired, brush with simple syrup while still warm to add shine and extra moisture. Let set in the pan for 10–15 minutes, then transfer to a wire rack to cool before slicing.

Tips

• Let the dough rise in a warm, draft-free spot to ensure a reliable second rise and an open, tender crumb.
• If you don’t have guava paste, substitute another firm fruit paste or sliced fruit jam (for example, blueberry, cherry, or raspberry) or leave the guava out and rely on the cream cheese filling alone.
• Add texture by sprinkling chopped nuts such as almonds or walnuts over the filling before rolling the dough.
• You can bake this recipe in two 8″ or 9″ loaf pans, or in a larger bundt or tube pan if you prefer.
• For a glossy finish and extra sweetness, brush the babka with a simple sugar syrup (1 cup water to 1 cup sugar, heated until the sugar dissolves) immediately after baking.

Storage & Make-Ahead

Store babka at room temperature, wrapped, for up to four days. To freeze, wrap loaves tightly in plastic wrap, place in a freezer bag, and freeze for up to three months. Thaw in the refrigerator overnight before serving.

Make-ahead options: Prepare the dough the night before and rest it in the refrigerator. Alternatively, after the first rise you can wrap the dough tightly and freeze for up to four weeks; thaw in the fridge the night before shaping and baking.

Full Ingredient List and Instructions (Summary)

This recipe yields two 9″ loaves. Prep time: about 40 minutes active, plus rising time. Bake time: 45–50 minutes. Total time including rises: around 6 hours depending on temperature and proofing times.

Ingredients (Condensed)

• Dough: 4 1/4 cups AP flour, 1/3 cup sugar, 2.5 tsp instant yeast, dash salt, 1 large egg, 2 egg yolks, 3/4 cup lukewarm milk, 1/2 tsp vanilla, 7 tbsp softened butter, 1 beaten egg for wash.
• Filling: 1 1/2 boxes (340 g) cream cheese, 1/4 cup sugar, 1 tsp vanilla, 1 lb guava paste sliced thin.
• Simple syrup (optional): 1/2 cup water, 1/2 cup sugar.

Instructions (Condensed)

1. Mix dry ingredients, add eggs and milk to form a shaggy dough. Knead with butter until smooth and elastic. Let rise until doubled.
2. Beat cream cheese, sugar, and vanilla until smooth. Slice guava paste.
3. Divide dough, roll into rectangles, spread filling leaving 1″ edges, arrange guava strips, roll tightly, twist, and place in loaf pans.
4. Brush with egg wash, let rise until puffy, then bake at 350°F (180°C) for 45–50 minutes. Brush with simple syrup if desired and cool before slicing.

More Recipes from the Jewish Bakery

Try Rugelach, Jewish Apple Cake, or Hamentashen for more classic Jewish baked goods and pastries.

If you make this babka, leave a comment or tag your photos on Instagram to share your results and variations.